Plant-based: Enhancing Taste, Embracing Tomorrow
We began with the refining and packaging of vegetable oil, and as we progressed, we expanded our product portfolio to cater to a diverse range of application needs. We believe that delicious food brings unparalleled joy to our consumers. We aspire for our products to consistently elevate and enhance the flavours in your plant-based creations. Together, we embark on this green journey, prioritizing sustainability and flavour excellence every step of the way.
Create & Collaborate
We hold the belief that vegetable fats and oils are essential in elevating plant-based products. Our aspiration is to join forces with you in creating high-calibre plant-based offerings. This cooperation is not just about innovation; it’s about setting a new standard, a standard rooted in quality, sustainability, and a shared vision for a more conscious future. Let’s embrace the green and reshape the benchmark for excellence in the realm of plant-based living together.
Discover DUKE’S GREEN
Be it a personal preference for a healthier lifestyle or a commitment to a more sustainable planet, our expertise extends across diverse applications to meet your specific needs. With DUKE S GREEN, we specialize in delivering the perfect blend without compromising on quality – from everyday cooking to bakery delights, dairy alternatives, and meat substitutes.
DUKE‘ S GREEN
Contact our dedicated team for collaboration in achieving the perfect blend tailored to your specific requirements.
Dairy Alternatives
Chill Out, Dairy-Free Style.
It is undeniable that fats and oils play important role in dairy application and widely used as a replacement of milk fat in the dairy industry not only to reduce cholesterol levels, but also offer reasonably priced options to the dairy produces.
The basic function is to impart creaminess and smoothness to the product. When the protein source shifts from dairy to plant-based origins, vegetable fats and oils play a crucial role in enhancing the binding dynamics of the entire system. Thus, incorporating the appropriate type and quantity of vegetable fats or oils becomes essential in providing consistent texture and melting behaviour of the end product.
In the application for plant-based frozen dessert, vegetable fats and oils is the key ingredient to provide smooth meltdown with good flavour release.
Contact us for more information on DUKE’S GREEN dairy alternatives in your cheese and ice creams application
Bakery Delights
Bake with plant-based selection.
Butter and animal fats such as lard and tallow are often used in different kinds of bakery goods. In terms of nutritional aspects, generally these types of fats are contributing to higher cholesterol level that might increase risk factor for heart disease.
As the demand for healthier options rises, substitution with plant-based options is a favourable choice due to lower content in cholesterol and saturated fats. Furthermore, plant-based alternatives are free from lactose, making them suitable for individuals with lactose intolerance or dairy allergies.
Another advantage of using plant-based substitute is it has wider working temperature range and therefore they are easier to handle in comparison to animal and dairy fats.
The manufacturing of plant-based equivalent requires fewer resources such as water and land, and it generates lesser greenhouse gas emissions, thus, it has lower carbon footprint than that of dairy and animal fats.
Overall, opting for plant-based alternatives in bakery fats can be a nutritious and inclusive option for a wide range of dietary preferences and needs. It is also an eco-friendlier option for reducing one’s carbon footprint, especially when it comes to food choices.
Contact us for more information on DUKE’S GREEN bakery fats and oils.
Meat Substitute
Meatless is fabulous!
Plant-based meat alternative is a source of balanced nutritional needs for vegan and vegetarian diets.
Crafting “meatless meat” and to maintain succulence and tenderness requires meticulous ingredient selection and precise processing. Other attributes such as appearance, cooking and eating experience need to be taken into consideration to improve the satisfaction of plant-based meat application.
Generally, fats contribute to the texture and mouthfeel of meat. In plant-based meats, vegetable oils are often used to replicate the fat content found in animal-based products, providing a similar richness and juiciness.
Moreover, vegetable oils can be used to enhance flavours, contributing to the overall taste and flavour release of the plant based meat.
To mimic the eating quality of real meat, vegetable oils is crucial in meatless meat for moisture retention, preventing them from becoming dry and improving the overall succulence.
Apart from the sensory attributes, vegetable oils can act as binding agents, helping to hold the ingredients together in plant-based meat formulations. This is important for creating a cohesive and structurally sound product.
Plant-based meats often strive to match the nutritional profile of animal-based meats. Specific vegetable oils can help achieve a desirable balance of nutrients, such as healthy fats with lower saturated content and without the cholesterol found in animal fats.
Contact us for more information on DUKE’S GREEN meat substitute solutions.